Lavender Shortbread

Lavender Shortbread

It might snow here in Boston tomorrow, but my mind is set on spring. I bought some culinary lavender a few weeks back and finally decided to use it in some shortbread. This shortbread is super simple, but it has a secret: rosewater. It’ll be plenty good without it, but if you happen to have a bottle (or have an Indian grocer nearby), it adds a most delightful yet subtle floral note that complements the lavender well.

Here are two methods for rolling out your shortbread dough, one free form and the other uses miniature springform pans. You can use full size 8″ or 9″ pans, but I like the small rounds my 4.5″ pans produce. If you want to increase the lavender flavor, let the lavender sit in the powdered sugar for a day or two before making this recipe. If you measure it out this way beforhand, you can just dump it into your softened earth balance when you’re ready to make the recipe. If I were you, though, I’d make some extra lavender sugar while you’re at it to add to tea and other baked goods.

Lavender Shortbread
Makes Approximately six 4.5″ rounds

1 Cup Earth Balance, softened
1/2 Cup Powdered Sugar
1-2 tsp Rosewater
1 1/2 Tbs Dried Culinary Lavender
2 Cups All Purpose Flour

Preheat oven to 325º F.

Cream earth balance, sugar, lavender, and rose water together in an electric mixer until very soft and fluffy. Mix in four by hand with a wooden spoon or rubber spatula. If needed, use your hands to work the dough but do not overmix. The dough should be very soft but not overly sticky.

If making free form rounds: Divide dough in half, form into flat rounds, cover with plastic wrap and refrigerate for at least an hour.

Lavender ShortbreadRoll out dough on parchment paper into rounds that are 1/4″ thick. It doesn’t really matter how large they are in diameter, just make them all consistent so they they bake evenly. I recommend between 4″ and 8″. Place the parchment paper, dough and all, on cookie sheet and bake for 15-18 minutes, until golden around the edges. See the last photo for the last set of instructions.

If using springform pans:Divide dough between greased springform pans pans.

Lavender Shortbread DoughPat down on the dough to evenly distribute it. Make sure it is no more than 1/4″ thick. To test for thickness, insert a butter knife into the dough vertically and remove – just like checking your oil in your car.

You do check your oil, don’t you?

Lavender Shortbread DoughYou can further smooth your shortbread round by greasing the back of a spoon and pressing lightly on the dough. This is great for evening out the edges especially. Be gentle here, or you could accidently tear the dough. If you do, simply press it back together.

Lavender Shortbread DoughCarefully place plastic wrap over the surface of the dough (so no part is exposed to air) and refrigerate for at least an hour. Though dough should feel firm once fully chilled. Simply remove the plastic wrap and place directly in your preheated oven and bake for 15-18 minutes or until golden brown around the edges.

Lavender ShortbreadWhen the shortbread comes out of the oven, remove the rings if using pans, and lightly use a spatula or the back of a long knife to score the tops of the shortbread. Once the bread cools, it will become harder and crispier and will easily break along these lines. Allow to cool completely before serving.

This would be extra nice served with tea!


  1. Lolo

    Emily – I got it in the bulk spice section of my local natural grocery store. I stress culinary lavender, because the type used for scent only (like in pillows and stuff) usually has a bunch of icky chemicals on it you do NOT want to eat.

  2. andrea!

    Hmm, I don’t even like shortbread but this is really appealing! Though I think I would probably just sit around smelling it.

    Was it you that was talking once (ages ago) about rosewater lassies? I’ve been really into the idea of rosewater ever since, but haven’t ever come across it.

  3. Emmie

    Earth Balance is a vegan margarine?

    I love cookies, and lavender is a favourite. If I manage to get some nice lavender this summer I’ll make sure to make both sugar for tea and these lavender shortbreads, Yummy!

  4. Linda, The Village Vegetable

    wow this looks absolutely mouth-watering. so perfect. also, i have to say here… I LOVE YOUR PHOTOGRAPHY. it’s just perfectly put together and styled. Ah – magnificent!

    Vegan shortbread is something I have yet to see until today! i can’t wait to try this recipe. And with some lavender tea.. Yum!!

  5. The Veggie Vixen

    Hi, Just this morning I was thinking of how much I would love shortbread cookies and it would be nice to use the lavender that I purchased a while ago. I have a recipe that calls for lavender but it’s not vegan and then I came across yours. It looks great.
    By the way, can the ingrdients be mixed by “hand” (without a mixer). I’m assuming it’ll take a bit of elbow grease…

  6. Nikki

    Your creativity never ceases to amaze me! This recipe looks delicious. I am usually afraid of rolled anything, but this looks easy enough for a dough-phobic person like me.

  7. daphne

    i have this huge fondness for floral tones in food, so i happen to have lavender and rosewater always at hand. i love that you combined them! i’ll have to try it alongside my victorian earl grey tea (it’s earl grey with rose petals and lavender) :)

  8. Lolo

    Andrea – Yup! That was me! I love rosewater. I also love smelling the shortbread, but I love eating it, too!

    Emily – If you find it, you should definitely experiment with it!

    Emmie – Yup, Earth Balance is vegan! I think they make another brand called smart balance which is not, however.

    Kady – Thank you! Welcome!

    Lynda – Thank you so much! I wish you much shortbread luck!

    The Veggie Vixen – What a coincidence! You can do it by hand, just make sure your earth balance is very soft and you whip until your arm falls off. :)

    La Principessa – Thank you!

    Nikki – You can do it!

    Daphne – That victorian earl grey tea sounds divine!

  9. Candi

    What beautiful photos. Mmm, I love lavender in teas and foods, but have never had it in vegan shortbread! I’m looking forward to this with some tea! :)

  10. brooklynkatie

    Hey Lolo–Could you use lavender leaves? I have a fresh lavender plant that has lovely fragrant leaves but no flowers right now. Do you think it would work in the same way? Everything looks wonderful. Love your stuff on the ppk, too.


  11. Pingback: Exploding Aardvark » DINOSAURS AND THEIR BISCUITS
  12. ink and ginger

    I’m making this for a friend of mine who’s coming over for dinner tomorrow. I tried adding cocoa powder and minced crystallized ginger; we’ll see how it turns out! Thanks so much for sharing the recipe!

  13. Melody

    Your photography is beautiful and I really enjoy seeing your fresh ideas!
    And it’s nice to come across other people who cook with lavender :)
    If you get a chance there’s a tea company in Canada called Distinctly Tea Inc. (they do have a website: and they have the most glorious lavender earl grey tea and whole lavender flower herbal tea (along with an insane variety of other things that are organic, and sometimes kosher, certified).
    Anywho, thanks for sharing! It’s delightful!

  14. emilyjane

    brilliant! I didn’t have any rosewater on hand but substituted fresh lime juice and the results were divine. a big hit at the potluck dinner I ended up spontaneously going to. thanks!

  15. Pingback: Cooking with Lavender
  16. Anita

    Where do I buy rosewater from? I have roses outside my kitchen , can I dry the leaves and boil them in water?

  17. marco

    anita: the best rosewater i have found is by cortas, imported from lebanon. they also do an amazing orange blossom water.
    other brands don’t stack up.

  18. michele seelinger

    anita, if you’re going to try making your own rosewater, use the petals instead of the leaves! and i’d go with a low, slow heat.

    this shortbread looks amazing– i am trying it for a wedding shower next week! thanks!

  19. Pingback: 10 Picture Perfect Veggie Holiday Recipes | Flavoured Delights
  20. crayoneater

    made these yesterday–AMAZING. subbed vanilla extract for rosewater. I scarfed the wedges made in a small round pan, but I also fashioned them into cookie balls with the trusty thumbprint filled with broken chocolate bars. I am sure they would be good with some fancy jam in the thumbprint. they were INHALED at the holiday party!

  21. Anne

    This looks delicious. I don’t have any lavendar, I wonder if I can make it without it until I can get some.
    The other day I found a vegan Smart Balance at the grocery store.

  22. Pingback: Lavender Caraway Seed Shortbread « Peaceful Vegan Cooking

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>